This is a variation on a recipe that calls for pork tenderloin - but my oldest hates pork so we adapted it for him... and he LOVED it. This is a minor miracle in our house - for my oldest to like something we have cooked. LOL.

1. In a large soup pot, heat the oil.
2. Add the onion, red pepper and mushrooms.
3. Saute for 5 minutes (or more) or until the pepper is tender. (See note below about onions.)
4. Add the wine, stock, apple juice, barley, basil, rosemary and thyme.
5. Bring to a boil; reduce heat and simmer for 10 minutes.
6. Add the beef/pork tenderloin and simmer another 2 minutes.

* If you want to make this soup kid-friendly, you can either omit the peppers and mushrooms, or saute the mushrooms and then red peppers on the side and add them into the adults' bowls. We did this to avoid a lot of crying and wailing...

Notes:
a. My DH fries the onions a lot longer than 5 minutes - he fries them until they're pretty much caramelized (and very tasty).
b. When we were avoiding barley, we used cooked orzo ("birds' tongue" pasta) and different kinds of rice as substitutes. Just as nice!

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